Trim the bottom of the asparagus stems and discard. Slice the stems, keep the tips separated and set aside for later.
In a dutch oven melt the butter over medium heat then and add the onions, celery, asparagus stems, and garlic. Stir together and cook until the onions are translucent, the celery and asparagus have softened, and the garlic is aromatic, about 10 minutes.
Add the flour and stir together until well combined, reduce heat to medium-low. Cook, stirring often, until thick and just beginning to brown, about 10 minutes.
Add the vegetable broth and increase the heat to medium-high and bring to a boil. Stir often until well thickened, about 8 minutes.
Add the heavy cream, half & half, salt, and pepper and stir to combine. Stir often until the soup begins to bubble. Reduce heat to low and stir often until thickened, about 10 minutes more. Puree the soup with an immersion blender or in batches in a blender. Strain through a fine mesh strainer. Add the asparagus tips to the soup and simmer for 5 minutes.
Turn off the heat and stir in the lemon juice. Taste and season with more salt and/or pepper.
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